The new dressing machine works as a giant shaking sieve, removing the bran from the wholemeal flour, leaving a strong white flour which is a great baking flour. Heatherslaw Cornmill manager Dave Harris-Jones said “The combination of our own finely milled flours with malted wheat flakes gives this new flour a delicious malty crunch. Add some black treacle to your bread recipe and the result is a flavoursome, moist and malty loaf.”
With the addition of this new product Heatherslaw Cornmill now produces five different flours for breadmaking – wholewheat, spelt, rye, white and the Heatherslaw malt, as well as its self-raising flour launched last year. All the wheat milled at Heatherslaw comes from Carham, just a few miles from the mill. The flours are available to buy from Heatherslaw Gift Shop and other local outlets, as well as on-line via a mail order service.
Heatherslaw Mill is open daily to visitors until the end of October and during school holidays kids baking days run Monday-Wednesday inclusive.